2. In a large bowl, combine the olive oil, cloves, cinnamon, honey, and lime juice and whisk to blend. Set aside.

3. Cut off the crown of leaves and the base of the pineapple. Stand the pineapple upright and, using a large knife, pare off the skin, cutting downward just below the surface in long, vertical strips. Cut off any remaining brown “eyes” on the fruit. Stand the peeled pineapple upright and cut it in half lengthwise. Place each pineapple half cut-side down and cut it lengthwise into four long wedges; slice away the core.

4. Place the pineapple in the bowl with the marinade and stir to coat pineapple.

5. Place on broiler rack and cook about 3 to 4 minutes, basting once or twice with the remaining marinade. Turn the fruit and reduce heat. Baste again with the marinade. Grill until the pineapple is tender and golden, about 3 more minutes.

6. Remove the pineapple from the broiler and place on a platter or individual serving plates. Brush with the rum, if using, and sprinkle with lime zest. Serve hot or warm.